Cherry Crunch
Submitted by gmstarr
Four-ingredient cherry crunch with a buttery yellow cake mix crust, cherry pie filling, and a pecan crumble topping. Warm, crunchy, and ready in one hour.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minFour ingredients. One hour. Zero reasons not to make this tonight.
Yellow cake mix gets cut with butter until it turns into a sandy, crumbly mixture that does double duty as both the crust and the topping.
Press most of it into an 8×8 pan, spoon on cherry pie filling, then scatter the rest of the crumbs over the top with chopped pecans.
Bake until the top is golden and crunchy and the cherry filling is bubbling underneath.
Serve it warm with a scoop of vanilla ice cream or a drift of whipped cream and try not to eat the whole pan.
Kitchen Tips
- Cut the butter into the cake mix with a pastry blender or two forks until it looks like coarse sand. No big clumps.
- Build the crust edges up about half an inch to hold the filling in. Otherwise it bubbles over the sides.
- Chopped pecans in the topping add nutty crunch, but walnuts work just as well.
- This is best served warm from the oven. Leftovers reheat nicely in a low oven for about 10 minutes.
Ingredients
Directions
Cut butter into dry cake mix until crumbly; reserve ⅓ cup of mixture.
Press remainder into an 8 x 8 x 2 inch baking dish , building up about ½ inch around sides.
Spoon cherry pie filling over crumb mixture to ½ inch of edge of pan.
Combine reserved crumb mixture and pecans;sprinkle over fruit.
Bake at 350℉ (180℃) F for about 45 minutes.
Serve warm with whipped cream or ice cream.
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